Instructions:

Cook pasta in a pot of boiling salted water until al dente (about 7 minutes). Stir in peas and cook 1 more minute. Drain pasta and peas well.

In a large serving bowl, pour pasta and peas. Top with basil, ricotta salata, lemon juice and olive oil. (-Or- *Use Bella Sol California Meyer Lemon Olive Oil in place of "*" items.) Mix well. Season with sea salt and freshly ground pepper. Serve within a few hours.